Best 4 Meatballs Mushroom Soup Recipes

MEATBALLS & MUSHROOM SOUP

Steps:

• 1. In a large sauce pan add cream of mushroom soup (do NOT add any water).
• 2. Roll ground beef into meatballs, about walnut size or 1"; place them in mushroom soup in pot. Make a single layer.
• 3. Add salt & pepper to taste.
• 4. Cook on medium heat, uncovered for about 30-40 minutes until meatballs are cooked.
• 5. Serve over potatoes, egg noodles or bread. Dad loves it- goes great with green beans.

SWEDISH TURKEY MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet and a 2-quart casserole dish.
• Whisk milk and eggs together in a bowl. Add turkey, crackers, onion, salt, nutmeg, and black pepper. Mix well. Shape into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 20 minutes. Drain meatballs on paper towels and transfer to the prepared casserole dish. Leave oven on.
• Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream, mushrooms, and garlic in a large bowl; stir until smooth. Pour over the meatballs in the casserole dish.
• Bake in the hot oven until bubbling, about 40 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Serve meatballs and gravy over hot noodles; sprinkle with Parmesan cheese before serving.

WONTON SOUP WITH MUSHROOM-ZUCCHINI "MEATBALLS"

Steps:

• Pulse ginger, garlic, and miso in a food processor, scraping down sides of bowl, until smooth. Transfer half of mixture (about 2 Tbsp.) to a small bowl; set aside. Add three-quarters of zucchini and cremini mushrooms to food processor and pulse until uniform and finely chopped, about 45 seconds; transfer to a medium bowl. Pulse remaining zucchini and cremini mushrooms until combined, about 10 seconds; transfer to same medium bowl.
• Heat 1 Tbsp. coconut oil in a large nonstick skillet over medium. Add zucchini mixture and 1 1/2 tsp. salt and cook, spreading mixture flat and stirring occasionally, until beginning to brown and liquid evaporates, about 12 minutes. Transfer to a large bowl. Add egg, breadcrumbs, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 2 Tbsp. chopped cilantro and toss to combine.
• Heat 1 Tbsp. coconut oil in a large saucepan over low. Add reserved ginger mixture and cook, stirring occasionally, until fragrant and beginning to brown, about 2 minutes. Add broth and simmer until ready to use.
• Meanwhile, grease a rimmed baking sheet or large plate with coconut oil. Roll heaping tablespoonfuls of zucchini mixture into balls with your hands (you should have about 25). Transfer balls to prepared sheet.
• Add remaining 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1/2 tsp. salt to broth. Gently add meatballs with a slotted spoon, cover, and cook until meatballs are puffed and cooked through, about 5 minutes. Uncover, add bok choy, and cook until crisp-tender, about 3 minutes. Add snow peas and beech mushrooms, then drop in wonton wrappers one at a time. Cook, tilting pot back and forth to evenly cook meatballs and vegetables (do not stir to avoid breaking up meatballs), until vegetables are crisp-tender and wontons are cooked through, about 2 minutes.
• Divide soup among bowls, top with scallions and 1 Tbsp. cilantro leaves, and serve.
• Do Ahead
• Soup can be made 3 days ahead; cover and chill.

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
• Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
• Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.